Objective:To compare the content of volatile oil and its chemical composition in Zingiberis Rhizoma recens

Zingiberis Rhizoma

Zingiberis Rhizoma praeparatum and Zingiberis Rhizoma carbonisata and evaluate the effect of the process on the volatile components in the ginger and its processed products. Method:The volatile oil was extracted with steam distillation. GC and GC-MS analysis were carried out to compare the chemical composition of the volatile oil in different samples. Result:The content of oils in different samples was as follows:Zingiberis Rhizoma recens>Zingiberis Rhizoma>Zingiberis Rhizoma praeparatum>Zingiberis Rhizoma carbonisata. The chemical components in four kinds of ginger products were same

and the difference is the ratios of the various components. Especially

the components with low boiling point in the volatile oil of fresh ginger are more than those in other three products. The main components

such as camphene

β-phellandrene

benzene

1-(1

5-dimethyl-4-hexenyl)-

α-trans-β-bergamotene and cyclohexene

3-(1

5-dimethyl-4-hexenyl)-6-methylene-

are present in all the samples of ginger products. Conclusion:Comparing with fresh ginger

the content of volatile oil was decreased due to the process procedure

especially

the content of the components with the low boiling point

however

the consistency of the chemical components is helpful for the establishment of the uniform quality standards of the different ginger products.